DIRECTIONS

Heat skillet over medium heat and drop dime size dollops of sausage into the pan. Cook until golden brown, approximately 12-15 minutes, remove from pan and set aside.

After removing sausage add a 1/4 C canola oil to pa and stir in 1/2 C flour. Stir to create a roux, and cook for approximately 3-4 minutes. Slowly add the chicken stock, stirring while you pour and let simmer, stirring frequently until it thickens, approximately 6-8 minutes.